BBQ Burger Recipe

Is there anything more American than the shortcut? I mean, there’s something fundamentally wrong about writing a recipe for barbecue sauce that calls for barbecue sauce. It’s very Sandra Lee. It’s very semi-homemade. Will you forgive me?

I bet if you taste one of these BBQ Burgers with Coleslaw this Fourth of July weekend you’ll forgive me. And you’ll not only forgive me; you’ll thank me. And then you’ll ask for more napkins with your mouth full as you gulp keg beer from a red plastic cup. That’s why we’re friends, you and I. We overlook each other’s shortcomings. And shortcuts. Happy Fourth y’all!

Notes: Makes four, quarter pound burger patties, two cups coleslaw and one cup barbecue sauce. Dress Coleslaw with one tablespoon rice vinegar and one teaspoon honey or two tablespoons mayonnaise and a squeeze of lime. You can even dress the slaw with ranch dressing… it’s your sandwich.

Directions:Make the BBQ Sauce. In a small sauce pan over medium-low heat, add a teaspoon of olive oil and chopped onions. Sweat onions until they begin to turn golden, do not char. Add balsamic vinegar, your favorite barbecue sauce, tomato sauce and honey. Turn the heat down and cover. Simmer for at least 30 minutes, up to an hour, stirring occasionally. Flavors deepen with time.

Make the Coleslaw. Combine shredded cabbage and carrot with one tablespoon rice vinegar and one teaspoon honey or two tablespoons mayonnaise and a squeeze of lime. Refrigerate until ready to use.

Hello, lover! I want this burger ASAP! And my husband will thank you for the rest of his life… You see, burgers are the one thing that I haven’t figured out. (Okay, there are a lot of things I haven’t figured out yet, but this ranks high on the list. ;) They’re either too dry or not flavored enough. Anywho, this may be the solution I’ve been looking for! Thank you!!!

Thanks, Joe! I think this burger is more savory than spicy, but I like stuff hot ;) Thanks, Emily! I think the key to a great burger is a thin, loose patty, quick grill and rest before placing on the bun. I also like to season the meat with everything but salt before forming into patties so they are seasoned throughout. Then a quick sprinkle of salt just before the red hot grill gives a nice crust on the outside, juicy on the inside :) Practice makes perfect and there is nothing more fun than burger practice ;)